Crust Topped Broccoli and Cheese Casserole
Elevate your comfort food game with this Crust Topped Broccoli and Cheese Casserole, a creamy, cheesy, and satisfying dish that’s perfect for dinner or as a holiday side. Fresh broccoli florets are blanched to perfection and folded into a rich cheddar and cream cheese sauce infused with garlic, creating a flavorful base that’s both indulgent and nutritious. The crowning glory is a flaky golden pie crust that locks in the bubbling, cheesy goodness, offering a delightful contrast of textures in every bite. With its simple preparation, one-pan convenience, and an impressive presentation, this casserole is destined to be a crowd favorite. Whether enjoyed freshly baked or as next-day leftovers, this recipe is a delicious way to transform humble ingredients into a show-stopping dish.
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Recipe Information
Ingredients
- 4 cups fresh broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet prepared pie crust, rolled out
- 1 large egg, beaten
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Cook for 3–4 minutes, until the sauce thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese, cream cheese, garlic powder, salt, and black pepper. Mix until smooth and creamy.
Add the blanched broccoli to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish.
Lay the prepared pie crust over the top of the casserole, trimming any excess crust around the edges. Tuck the edges into the dish for a clean finish.
Brush the top of the crust with the beaten egg to ensure a golden, shiny finish.
Cut a few small slits into the crust to allow steam to escape during baking.
Place the dish into the preheated oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the casserole from the oven and let it cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 38.7 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 2569 mg | 198% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
